Make-Ahead Breakfast Sandwiches
These make-ahead breakfast sandwiches are the perfect solution for busy mornings. You can prepare them in advance, store them in the fridge or freezer, and simply reheat them when you’re ready to enjoy a delicious breakfast. They’re filled with eggs, cheese, and your favorite breakfast meats, making them hearty and satisfying.
Ingredients
- 8 large eggs
- 4 English muffins, split in half
- 4 slices of cheddar cheese (or cheese of your choice)
- 4 cooked breakfast sausages, bacon, or ham (or a mix)
- 1 tbsp butter (for cooking eggs)
- Salt and pepper, to taste
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 2 tbsp mayonnaise (optional)
- 1 tbsp Dijon mustard (optional)
Instructions
- Cook the Breakfast Meat:
If you’re using sausage patties, bacon, or ham, cook them according to your preference. For sausage patties, cook in a skillet over medium heat until fully cooked, about 3–4 minutes per side. For bacon, cook until crispy. Set aside to cool. - Cook the Eggs:
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the pan one at a time, making sure not to overcrowd the skillet. Season with salt, pepper, garlic powder, and onion powder. Cook the eggs to your desired doneness (fried, scrambled, or sunny-side-up). If making scrambled eggs, whisk them lightly before adding to the pan. - Toast the English Muffins:
While the eggs are cooking, toast the English muffin halves until golden brown. You can do this in a toaster or on a skillet for extra crispiness. - Assemble the Sandwiches:
On each muffin bottom, place a slice of cheese, followed by a cooked breakfast meat of your choice. Then add a cooked egg on top of the meat. Finish with the other half of the muffin. If you like, spread a little mayonnaise and Dijon mustard on the muffin halves before assembling. - Wrap and Store:
Wrap each breakfast sandwich in foil or parchment paper, then place them in an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 1 month.
Reheating Instructions
- From the Refrigerator: To reheat, remove the sandwich from the foil and wrap it in a damp paper towel. Microwave for 30-60 seconds or until heated through.
- From the Freezer: Remove the sandwich from the foil and wrap it in a damp paper towel. Microwave for 1-2 minutes or until fully heated, flipping halfway through. Alternatively, you can bake them at 350°F for about 10–12 minutes for a crispier result.
Customization Ideas
- Cheese Variations: Swap out the cheddar for other types like Swiss, provolone, or American cheese.
- Vegetarian Option: Skip the meat and add sautéed veggies like spinach, mushrooms, or bell peppers for a veggie-packed sandwich.
- Spicy Kick: Add a slice of jalapeño or a dash of hot sauce to each sandwich for extra heat.
- Extras: Add avocado slices, tomatoes, or pickles for more flavor and texture.
Tips for Success
- Don’t Overcook the Eggs: If you’re making scrambled eggs, don’t cook them too long, as they’ll dry out when reheated. Soft and creamy eggs will hold up better.
- Use High-Quality Bread: Make sure to use sturdy bread like English muffins, bagels, or croissants that won’t get soggy when reheated.
These sandwiches are perfect for busy mornings or meal prep. Would you like more make-ahead breakfast ideas or other customizable options?